Baked Tempeh, Sweet-Potato, and Broccoli Bowls

Slice 14 ounces of tempeh and brush it with ginger, lime, and a small amount of lower-sodium soy sauce. Arrange it on a sheet pan with cubed sweet potato and broccoli, then bake at 425°F until browned and hot, turning once. Divide brown rice, shredded cabbage, cucumber, and the roasted ingredients among four bowls. Thin peanut butter or sunflower-seed butter with lime and water for a light drizzle. Check labels for soy, gluten, peanut, or seed allergies. Protein needs vary, so adjust portions and sides to appetite. Refrigerate leftovers promptly in covered containers. #HighProteinDinner #TempehBowl #SweetPotato #PlantBasedMeal